'Roth'

(E-Fried Sweet Bread)(H-'Roth')

'Roth' are made generally on certain rituals and auspicious occasions. Particularly, in the month of 'Bahadon', when new wheat crop is harvested. Kashmiri Pandits prepare these on 'Vinayaka Chaturathi' or on any other auspicious day of that month, to offer these as 'Naveid' to 'Shri Ganesha', the controlling 'Deity' of 'Buddhi ' (Intellect). It is called the 'Pan' Ceremony. This 'Prasad', after 'Puja' is distributed to all kith and kin and neighbours, and is also taken by all family members. Kashmiri Pandits also send big 'Roth' to the in-laws of their daughters after their wedding, as a 'Prasad' and as a token of gratitude to God for the unimpeded happy consumation of the Wedding. Nowadays bakers bake these big 'Roth'. 'Roth' is both singular and plural.

Ingredients

1. Wheat flour according to need
2. Fine white or Brown Sugar	250 to 500 gm. per kg. of flour
3. 'Ghi'	250 to 300 gm. per kg
4. Black Cardamom Seeds	a tsp. per kg
5. Poppy Seeds	a tsp. per kg
6. Milk (Optional)	1/4 litre per kg

Preparation

1. Mix Sugar and Cardamom Seeds, with the flour and rub in 2 to 3 table spoons of 'Ghi' per kg. into it by hand.

2. Knead it with the milk and enough water to make it in to a semi-stiff elastic dough, which does not stick to the hands, or the basin in which the flour is kneaded. Keep aside covered by a wet cloth.

Method of Cooking

From the sweetened and condimented kneaded dough, take big chunks of about 100 to 200 gm., and roll into balls between the palms. Now roll out, each ball on a Bread Board ('Chakla') by a Rolling Pin ('Belan'), or by pressing and patting between palms, into flat rounds of about 1/2" thickness and about 6" to 8" diameter. In a 'Kadahi' (Deep round-bottomed frying pan), deep fry one round at a time in 'Ghi'. When after turning once or twice by means of a perforated ladle, each gets uniformly fried to a golden brown colour, and becomes a bit stiff, take out of the frying pan ('Kadahi'), after draining all 'Ghi' and transfer to a flat basin. Sprinkle a pinch of Poppy Seeds ('Khas Khas') on one side of each 'Roth'. Seeds stick because of the 'Ghi' which gets congealed on cooling. Let cool and the 'Roth' is ready. These are delicious cakes, which keep for many days and are relished with Green Tea ('Qahva').

Sometimes, instead of frying, 'Roth' are baked on a griddle (K - 'Taev'). In that case more 'Ghi' is rubbed in the flour before kneading it.

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